Nawabi Paneer | Nawabi Paneer curry

• Prep Time: 10 Mins
• Cook time: 30 - 35 Mins
• Servings: 4 - 5

Ingredients:

Onion masala paste:

• Onion (medium) - 2
• Ginger - 1 inch
• Garlic - 3 cloves
• Pepper - 3/4 tsp
• Cardamom pods - 3 
• Cashew / kaju (split) - 15 
• Poppy seeds - 2 tsp
• Water - 1 cup

Curry:

• Paneer - 200 gms
• Butter - 1 tbsp
• Oil - 2 tbsp
• Cumin seeds / Jeera - 1/2 tsp
• Bayleaf - 1
• Cinnamon - 1 inch
• Curd - 1/2 cup
• Green chillies - 2
• Kasuri methi - 1 tsp
• Cream - 3 tbsp
• Milk - 1 cup
• Sugar (optional) - 3/4 tsp
• Honey (optional) - 1 tsp
• Salt - as per taste

Preparation:

1. Add roughly chopped onion, ginger, garlic cloves, pepper, cashews, poppy seeds and cardamom pods into a kadai.
2. Add 1 cup of water. Boil and cook for 12 - 15 minutes till the water is absorbed and the ingredients are cooked well.
3. Allow the cooked ingredients to cool  down completely and grind into smooth paste. Keep aside.
4. Add butter and oil to a kadai along with cumin seeds, cinnamon and bay leaf. Saute well.
5. Add the onion masala paste and mix well. Cook in low - medium flame till the oil separates from masala paste.
6. Add curd and mix well. Keep stirring in between and cook in low flame till the oil separates again from masala paste.
7. Add cream and milk. Stir well.
8. Add half slit green chillies, sugar and salt. Mix well.
9. Now add paneer - medium sized cubes and mix well. Cover and cook for 5 minutes in low flame till it acquires a thick gravy consistency. 
10. Add crushed kasuri methi and mix well. Switch off the stove. Now add honey and mix well.
11. Delicious creamy Nawabi Paneer is ready to be served with chapathi / kulcha / roti.

Note:

• Honey and sugar can be avoided if you do not like sweetish gravy.